Filets of Salmon trout with leek "à la Catherine"

Filets of Salmon trout with leek "à la Catherine"
 
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by CathBrett

 
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Ingredients

Ingredients
Method
 
  • (For about 4 p.)
  • - 1 (fairly large) fresh Salmontrout, filleted in two pieces, and make sure your local fishmonger takes out all thefish bones and the skin , too ; mine sometimes tends to "conveniently" forget it so I have to take my tweezers out and start picking left over bones (:s) ;
  • - some baking butter (no oil) ;
  • - 6 leek stiks or more, leek tends to 'shrink' when cooked (use only the white part and the light green part, wash thourougly and slice them into long vertical pieces, not too thin, not too thick (julienne)),
  • - 2 or 3 peeled tomatoes (thick ones), diced ;
  • - a jar of cream (about 25ml) ;
  • - fish stock or a cube (dissolved in some hot water) if you can't find it in a jar ;
  • - a pinch of saffron (for a nice colour of your sauce)
  • - seasalt (not too much) and pepper
  • Served with either cooked potatoes, mash, baked potatoes first marinated in some olive oil and parsil & garlic, pepper and salt to your taste, or jacket potatoes with herbal butter stuffing
First of all , you make sure you have all your ingredients tidily placed into bowls, your filets on a plate and everything else you need at your reach, this will save you a lot of time, and since this dish doesn't take long to prepare, your have a lovely dinner in a flash...

1.) First, slice your leek stiks into long (vertical) pieces and season them to taste ;
2.) Heat your pan, put the butter into it, and when it's melted, put in your leek stick sticks , let them bake a bit whilst stirring (they must not be baked brown), and after having stirred a few times and the leek is getttng softer, add the fish stock and cover your pan with a large enough piece of aluminum foil, whide enough and press it gently against the rim og the pan. Let is simmer on a low fire for 8minutes, then open the foil a bit, add the cream stirr around and cover again. Let simmer for another 2 minutes.
3.) Remove the aluminum foil cover again (but don't tear it, you'll need it still) an put the seasoned filets next to eachother upon the leek mixture, cover and let simmer for about 5 minutes (take a peek under the foil and when the top half of the filets are done, being light pinkish instead of orange, gently turn them over on the other side) , cover with the foil again and let simmer again for another 5minutes (or a bit more, again, depending on the size & thickness of the filetsand of the stove you're cooking on; gas, electric,...) ;
4.) Remove your pan from the fire, gently remove the foil, and quickly take the fillets out of the pan and put them in the slightly buttered oven dish, keeping them warm(covered with the aluminum foil (again, I know)), in a preheated oven of 200°C, which you now put on 180°C ;
5) Take the sauce pan, put the colander on top of it, and gently pour the leek mixture in the colander, pressing gently so that the sauce will leak into your saucepan, pay attention that you push the leek to the middele of the colander, otherwise your sauce will run over the sides of the saucepan and that would be a waste ;
6) Add the leek to your fish in the oven dish and put your saucepan on a gentle fire, while you add the tomato cubes, stir until boiling and add some saffron for color, season with the salt and pepper to your taste and thicken the sauce with some corn flower mixture (ready made sold in store or self made), again, to your own liking, some people like the sauce somewhat more thick, some more fluid. I personally make it somewhat more thick ;
7) Pour the sauce evenly in the ovendish with the leek and the fish, cover up again and let it sit for about a quarter of an hour, the last three minutes, you can (finally) remove the aluminum foil.

Done !

I hope you enjoy the recipe , as I am from Scottisch origine, we like fish, especially salmon and salmon trout, my kids ask me to make it often, they love it with mash, but adults prefer it with the baked potatoes , cooked potatoes or" jacket potatoes". If you do it right and with fresh ingredients, it should be very tasteful (unless of course you don't like fish or leek). Of course you can also buy tomato cubes in a can, when you are in a hurry. I know the method seems long, but with good preparation beforehand, it takes less than an hour to prepare and is good for you too (fish wontains heaps of Omega 3).
Have a nice meal.
Grtz. Catherine

Filets of Salmon trout with leek "à la Catherine"

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This recipe was uploaded by CathBrett

 
 
Don't know exactly what this means, but you need a large pan (fishpan is best, but a regular large enough one will do fine), an oven dish, aluminum foil, a saucepan and a colander

Method


First of all , you make sure you have all your ingredients tidily placed into bowls, your filets on a plate and everything else you need at your reach, this will save you a lot of time, and since this dish doesn't take long to prepare, your have a lovely dinner in a flash...

1.) First, slice your leek stiks into long (vertical) pieces and season them to taste ;
2.) Heat your pan, put the butter into it, and when it's melted, put in your leek stick sticks , let them bake a bit whilst stirring (they must not be baked brown), and after having stirred a few times and the leek is getttng softer, add the fish stock and cover your pan with a large enough piece of aluminum foil, whide enough and press it gently against the rim og the pan. Let is simmer on a low fire for 8minutes, then open the foil a bit, add the cream stirr around and cover again. Let simmer for another 2 minutes.
3.) Remove the aluminum foil cover again (but don't tear it, you'll need it still) an put the seasoned filets next to eachother upon the leek mixture, cover and let simmer for about 5 minutes (take a peek under the foil and when the top half of the filets are done, being light pinkish instead of orange, gently turn them over on the other side) , cover with the foil again and let simmer again for another 5minutes (or a bit more, again, depending on the size & thickness of the filetsand of the stove you're cooking on; gas, electric,...) ;
4.) Remove your pan from the fire, gently remove the foil, and quickly take the fillets out of the pan and put them in the slightly buttered oven dish, keeping them warm(covered with the aluminum foil (again, I know)), in a preheated oven of 200°C, which you now put on 180°C ;
5) Take the sauce pan, put the colander on top of it, and gently pour the leek mixture in the colander, pressing gently so that the sauce will leak into your saucepan, pay attention that you push the leek to the middele of the colander, otherwise your sauce will run over the sides of the saucepan and that would be a waste ;
6) Add the leek to your fish in the oven dish and put your saucepan on a gentle fire, while you add the tomato cubes, stir until boiling and add some saffron for color, season with the salt and pepper to your taste and thicken the sauce with some corn flower mixture (ready made sold in store or self made), again, to your own liking, some people like the sauce somewhat more thick, some more fluid. I personally make it somewhat more thick ;
7) Pour the sauce evenly in the ovendish with the leek and the fish, cover up again and let it sit for about a quarter of an hour, the last three minutes, you can (finally) remove the aluminum foil.

Done !

I hope you enjoy the recipe , as I am from Scottisch origine, we like fish, especially salmon and salmon trout, my kids ask me to make it often, they love it with mash, but adults prefer it with the baked potatoes , cooked potatoes or" jacket potatoes". If you do it right and with fresh ingredients, it should be very tasteful (unless of course you don't like fish or leek). Of course you can also buy tomato cubes in a can, when you are in a hurry. I know the method seems long, but with good preparation beforehand, it takes less than an hour to prepare and is good for you too (fish wontains heaps of Omega 3).
Have a nice meal.
Grtz. Catherine

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